Rich, creamy homemade protein ice cream that's easy to make and customizable with your favorite toppings. *To make vegan, use coconut cream and vegan protein powder.
Ingredients
- 1 liter chilled coconut cream or heavy cream
- 1 cup vanilla protein powder of choice
- 2 tbsp granulated sweetener of choice
- 1 tsp pure vanilla extract
- ¼ cup Natura Fiber
- 1 cup strawberries, washed and sliced
Instructions
- Place a deep loaf pan in the freezer for 2–3 hours before starting.
- Add the chilled coconut cream or heavy cream to a high-speed blender and blend until smooth and slightly thickened.
- Add the vanilla protein powder, granulated sweetener, and vanilla extract. Blend until the mixture is thick and creamy.
- Transfer the mixture to the chilled loaf pan and gently stir in the Natura Fiber.
- Freeze for 80 minutes, stirring every 20 minutes to help create a smooth, creamy texture.
- Before serving, let the ice cream sit at room temperature for 10 minutes to soften.
- Dip an ice cream scoop in warm water before scooping.
- Top with sliced strawberries and serve.
